The rheological properties of ketchup as a function of different hydrocolloids and temperature

Summary The flow properties of ketchup were assessed upon addition of commonly used food thickeners: guar, xanthan and CMC gum at three different concentrations (0.5%, 0.75% and 1%) and four temperatures (25, 35, 45 and 55 °C). The ketchup without supplementation served as a control. All ketchup formulations exhibited non‐Newtonian, pseudoplastic behaviour at all temperatures and hydrocolloid levels. The Power‐law and Herschel‐Buckley model were...